Tortellini Soup with Spinach and Tomatoes

by Aviva Goldfarb on Sep 12, 2011

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Servings
5 servings
Total time
20 minutes
Course
Soup and Stew

Ingredients

  • 1 Tbsp. olive oil
  • 1 tsp. minced garlic (about 2 cloves)
  • 32 oz. reduced-sodium chicken or vegetable broth
  • 9 oz. whole wheat or regular cheese tortellini (sold refrigerated)
  • 15 oz. no-salt added diced tomatoes, with their liquid
  • 1/4 tsp. black pepper
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 3 cups baby spinach
  • 1/4 cup shredded Parmesan cheese, or to taste

Instructions

  1. In a large saucepan, heat the olive oil over medium-high heat. Sauté the garlic for one minute, then stir in the broth. Bring it to a boil, and then add the tortellini, tomatoes, pepper, basil and oregano.
  2. Reduce the heat to keep it at a low boil for 7 minutes. Add the spinach. Simmer it for 2 more minutes, then remove it from the heat and serve it immediately, topped with Parmesan cheese.

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